Give them a try: Crisp, cobbler and crumble recipes

Cynthia Herfindahl's rhubarb crisp

12 cups rhubarb, cubed

2¼ cup brown sugar

1½ cup flour

1½ cup oatmeal

1½ teaspoon cinnamon

1½ cup butter or margarine

Layer the rhubarb in a 9-by-12 pan and set aside. Combine the remaining ingredients. Crumble the mixture over the rhubarb and bake at 350 degrees for about an hour, or until as crispy as desired. Serve cold or warm with whipped cream or ice cream.

Peach cobbler

1 cup all purpose flour

2 tablespoons sugar

1½ teaspoons baking powder

¼ teaspoon salt

¼ cup butter

¼ cup milk

1 egg, slightly beaten

1½ tablespoons cornstarch

¼ teaspoon ground mace

½ cup brown sugar

4 cups sliced peaches

1 tablespoon lemon juice

Stir together the flour, sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Combine the milk and the beaten egg. Add all at once to the dry ingredients, stirring just to moisten. Set aside.

Combine the cornstarch, the mace, sugar and a half cup of water in a saucepan. Cook and stir until thickened. Add the peaches, lemon juice and 1 tablespoon of butter. Cook until peaches are hot, or about 5 minutes.

Pour the fruit filling into a 9-by-13 baking dish. Immediately spoon on biscuit topper in six mounds. Bake in preheated 400-degree oven for 20-25 minutes. Serve warm with cream or ice cream.

Recipe courtesy of Becky Freeman, from "Better Homes and Gardens Cookbook"

Blueberry peach crumble

1 cup blueberries

3 cups thinly sliced peaches

4 tablespoons natural granulated sugar

1/3 cup quick-cooking oats

1/3 cup finely chopped walnuts

1/3 cup wheat germ

pinch of ground cinnamon

1½ tablespoons safflower oil

In a medium bowl, toss fruit with two tablespoons of the sugar and set aside. Preheat oven to 350 degrees. Lightly oil a 9-by-9-inch baking pan or 9-inch pie pan.

In a small bowl, combine oats, walnuts, wheat germ, remaining two tablespoons of sugar, and cinnamon. Gradually add the oil, stirring until dry ingredients are evenly moistened.

Place sugared fruit in prepared pan and spread evenly. Sprinkle topping over fruit. Bake for 30-35 minutes, or until topping is golden and beginning to crisp. Cool until just warm and serve plain or with vanilla ice cream.

Recipe courtesy of www.care2.com